Recipe

Pistachio Apricot Rugelach Recipe

	Notyourmomma / All my dishes 11 months, 1 week ago Adapted from a walnut blue cheese confection as a appetizer nibble with a nice wine. Prep:60m Cook:30m Servings:16	Notyourmomm
	pistachio honey blue cheese apricot delights

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Fans

bluewatera

greekgirrr

juels

midgelet

Ingredients

For dough:

1 cup (2 sticks) unsalted butter, softened

8 ounces cream cheese, softened

3 cups sifted all-purpose flour (sift before measuring)

1/2 teaspoon salt

For filling:

8 ounces dried halved apricots

1 and 1/2 cup of pistachio nuts, shelled more or less

4 ounces of crumbled blue cheese

drizzle of honey from the honey bear

1 whole egg beaten well

Directions

To make the dough: In a food processor blend butter and cream cheese until smooth.

Add flour and salt and pulse just until mixture forms a ball.

Gather up and form dough into two discs.

Chill dough, wrapped well in plastic wrap, at least 4 hours and up to 1 day.

Make filling by chopping 1 1/4 cup of the pistachios coarsely with the blue cheese to form a crumble mixture.

Chop remaining pistachios very finely and reserve for topping.

Preheat oven to 350 degrees F.

Work with 1 piece of dough at a time, keeping remaining covered and chilled.

On a work surface sprinkled with confectioners' sugar using a rolling pin dusted with confectioners' sugar, roll out piece of dough into an 12-inch round.

Cut round into 12 wedges, keeping round intact.

Sprinkle 1/2 to 3/4 cup of nut/cheese filling in a ring around outer portion of round, leaving a 1-inch border around edge, and press filling gently into dough.

Drizzle very lightly with a bit of honey.

Working with 1 wedge at a time, put an apricot half just inside the edge, fold the outer edge of pastry over filling and roll up the apricot and filling in pastry, jelly-roll fashion, folding sides under pastry to enclose filling.

Transfer each rugelach with the pointed ends down to an ungreased baking sheets.

Brush with beaten egg and sprinkle with reserved remaining chopped pistachios.

Bake rugelach in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 15 to 20 minutes total.

Transfer rugelach to racks to cool completely.

Best kept in air tight containers.

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